Pork Tenderloin with Apricot Chutney

Pork Tenderloin with Apricot Chutney Recipe
James Carrier
Brown the pork tenderloin on all sides before baking–this gives the meat a nice sear and seals in the rich flavor. Top with apricot chutney, made from store-bought jam, rice vinegar, mustard seed, and fresh ginger.

Yield:

Makes 4 servings

Recipe from

Sunset

Nutritional Information

Calories 235
Caloriesfromfat 23 %
Protein 25 g
Fat 5.9 g
Satfat 2 g
Carbohydrate 21 g
Fiber 0.9 g
Sodium 79 mg
Cholesterol 76 mg

Ingredients

1 pork tenderloin (about 1 lb.), fat-trimmed
1 to 2 teaspoons butter or margarine
Salt and pepper

Preparation

1. If necessary to keep the tenderloin in a compact piece, tie meat at several intervals with cotton string.

2. Melt butter in an ovenproof 10- to 12-inch nonstick frying pan over high heat. Add pork tenderloin and turn as needed to brown well on all sides, 5 to 6 minutes total.

3. Add apricot chutney and 1/3 cup water to pan and stir to incorporate meat drippings. Baste tenderloin with some of the sauce, and then put it in a 450° oven.

4. Roast pork, basting often with sauce, until meat is 150° to 155° in center of thickest part, 12 to 14 minutes. If sauce starts to scorch, stir in water, 2 tablespoons at a time.

5. Transfer the tenderloin to a platter. Pour the apricot chutney sauce over pork, or serve the sauce in a small bowl and add to taste. Slice tenderloin and season to taste with salt and pepper.

Note:

Notes: Serve with a curry-seasoned risotto or pilaf and a nippy salad of watercress or Belgian endive. For variation, use boned, skinned, and fat-trimmed chicken thighs (about 1 lb. total) instead of pork; brown the meat (about 6 minutes), then cook with the chutney and water just until the thighs are tender when pierced, 10 to 12 minutes. You may need to add another 1/4 cup water or so to keep the sauce from scorching.

January 1998
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